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Vietnamese Chicken with Coconut Juice (Ga Rim Nuoc Dua) Recipe

The other day I rummaged through some old papers and found a recipe written down from long ago. The recipe was for the very first dish I made my husband when we got married. I wanted to ensure I started off the marriage on the right foot and, of course, cooking good food was how I was going to achieve that. I remember taking meticulous notes of this recipe from my mother-in-law, who walked me through detailed instructions on how to make the perfect Vietnamese Chicken with Coconut Juice or Ga Rim Nuoc Dua. I remember thinking to myself, "Wow, she's crazy." But I also thought, "Wow, this smells really good." So I hope you all feel the same way after trying the below recipe. Keep in mind that the recipe below doesn't produce a crispy skin. If you want crispy skin, I would suggest, after cooking the chicken in a skillet, put the chicken with skin-side up in a boiler on high heat for a few minutes.

Vietnamese Chicken with Coconut Juice (Ga Rim Nuoc Dua)

Ingredients

8 chicken thighs

1 tablespoon salt for washing

1/4 cup minced shallots

4 cloves minced garlic

2 teaspoons salt

1 teaspoon pepper

1/2 teaspoon MSG (optional)

2 tablespoons thick soy sauce

2 tablespoons thin soy sauce

4 tablespoons fish sauce

4 tablespoons sugar

2 tablespoons vegetable oil

1/2 can Coconut Juice (Coco Brand)

Directions

Thoroughly wash the chicken thighs with a tablespoon of salt. Rinse and pat dry.